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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Heat 1 cup of the sugar with the water until dissolved, then boil until the syrup will fall into a long thread from a spoon (230°F if you are using a candy thermometer).
Beat the egg yolks lightly with a fork in the top of a double boiler or bowl set over a pan of hot water. Add the hot syrup very slowly, stirring constantly with a wooden spoon. Cook in the top of the double boiler for